Rogan Josh

Submitted by Tulip-Fairy

"In Madhur Jaffery's Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice."

 

• Ready In: 2hrs 30mins
• Ingredients: 20
• Serves: 4-6

ingredients

• 2 1⁄2 cm fresh ginger, peeled and coarsely chopped
• 8 garlic cloves, peeled
• 4 tablespoons water
• 275 -425 ml water
• 10 tablespoons vegetable oil
• 1 1 kg stewing beef or 1 kg diced chicken
• 10 whole cardamom pods
• 2 bay leaves
• 6 whole cloves
• 10 peppercorns
• 2 1⁄2 cm cinnamon sticks
• 4 medium onions, peeled and finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons cumin seeds
• 4 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 6 tablespoons plain yogurt
• 1⁄4 teaspoon garam masala
• fresh ground pepper

directions

1. Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
2. Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
3. Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
4. Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
5. Put in the ginger garlic paste and stir for 30 seconds.
6. Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
7. Add the fried meat cubes and juices.
8. Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
9. Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
10. Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
11. Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
12. All the fat that collects in the pot may be spooned off the top.
13. Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.

Reviews

[cookinoz]

We love our lamb in Australia and I have used this recipe a couple of times - love it! Suggest you stir in the yogurt before you return the meat to the pan (easier to blend and stir) and if you prepare this in a dutch oven (pot you can use on the stove and in the oven) when its all ready to simmer you can just pop it in a low oven for a couple of hours and walk away and do other things.

 

[Rishabh A.]

Rogan josh is Kashmiri cuisine & is one of the main tasty dishes of the Kashmiri multi-course. The Mughals brought the tasty dish originally to Kashmir, whose cuisine was influenced by Persian cuisine. I was not aware of the kind of very different food but thanks to Living Foodz. Actually, I keep searching about food related stuff on Internet and get to know such things.

 

[Ruth B.]

After I had sautéed the onions I compared it to the browned meat and thought there was waaay too much onion, but I carried on and the ratio of onion to meat seemed fine once the meal was done. My pickier family members didn't appreciate the whole spices, so next time I will run whatever I can through a peppermill first.

 

[mick.jo.taylor]

Absolutely delicious, Indian restaurant quality. I didn't like the idea of having the whole spices in the curry so cooked them as per instructions, and ground them into a paste. Also went steady with the water, checking every 20 minutes.

 

[Jessica T.]

ive tried rogan josh before and it was just a glorified tomato curry. This however is soooo tasty and rich. The only thing i add is a tablespoon of tomato puree at the end to thicken and bring the sauce together more.